Grilled Hanger Steak with Chimichurri Sauce
Serves: 4-5
  • 1 cup lightly packed Italian parsley leaves
  • 1 tablespoon chopped fresh thyme or oregano leaves or 1 teaspoon dried
  • 2 medium garlic cloves
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white or red wine vinegar
  • ½ teaspoon lime zest
  • ½ teaspoon red pepper flakes
  • ⅓ cup olive oil
  • Kosher salt
  • Fresh ground pepper
  • 1-1/2 to 2 pounds Hanger steak
  1. For the chimichurri sauce puree parsley, thyme and garlic in a food processor; scraping down sides several times. Add Dijon, vinegar, lime zest and red pepper flakes and process a few seconds, then add olive oil and process until smooth. Season with salt and pepper.
  2. Set 2 tablespoons of the sauce aside and brush it on the skirt steak; cover and refrigerate 30 minutes to one hour. Transfer remaining sauce to a serving bowl.
  3. Preheat the grill to medium high heat.
  4. Grill steak 4-5 minutes, turn and cook until desired doneness is reached, about 4-5 minutes longer for medium rare. Remove from grill, cover lightly and allow sitting 5-10 minutes.
  5. Cut steak across the grain into thin strips or individual size steaks. Serve with remaining Chimichurri sauce.
Recipe by A Year at the Table at